Category: Sea Salt

butterscotch-bourbon pudding

Butterscotch-Bourbon Pudding

Polar vortex/Chiberia round two is upon us. People aren’t panicking as bad this time around. I can tell because I was able to buy all the groceries I needed this weekend (read: the grocery store still had onions this time.)

Obviously, we all know by now that the best way to deal with a polar vortex is with food. This time: pudding (and brownies, but those are coming later this week). There’s just something about pudding. It’s simultaneously cold and texturally refreshing, while also being rich and boozy. I can’t explain it, really, it just works. Continue reading


festive holiday recipe #19: bourbon vanilla caramels

bourbon vanilla caramels

Yep, another post about caramels. I saw the Bourbon Caramel recipe on Tracy’s blog, and immediately knew I had to try it. Typically, I make my caramels with cream and butter instead of condensed milk, but I was really happy to find that the process with the condensed milk moved a bit faster and yielded pretty much the perfect texture….soft, smooth, and chewy, but not so sticky you feel like your teeth are disintegrating. They kept their shapes incredibly well, and didn’t stick to the parchment wrappers either. Basically, these caramels are one gigantic WIN. Continue reading

festive holiday recipes #10 & #11: a pair of pies

yogurt and salted honey pies

Do you ever have one of those days where you feel like you smell faintly of whatever you cooked for dinner the previous night? That is happening to me right now (and yes, I swear I DID take a shower this morning.) Apparently the latke/matzoh ball soup smell migrated directly from my kitchen into my closet, despite being on opposite ends of the apartment. Oh well, I suppose there are worse things I could smell like.

It’s December! Can you believe it? Excuse me while I shamelessly dance in my desk chair at work (not chair dance, as I think dancing in a chair and chair dancing might be two different things, one far more appropriate than the other…) to my Christmas with the Rat Pack album and stare at my twinkly USB holiday tree.

How was your thanksgiving/friendsgiving? Ours was delightful. We didn’t overcommit on the cooking/food front, for which I am very glad. It was totally non-stressful. The turkey enchiladas were insanely delicious, and made much better leftovers than 10 million slices of roasted turkey (though I’d be lying if I said I didn’t miss my traditional day-after-Thanksgiving turkey sandwich a little.) While I neglected to take photos of the enchiladas, kale salad, and potatoes, I did manage to get some snaps of our lunch/appetizer situation and the pies. I’ll share the pies with you today, and the savory profiteroles and squash butter with you later this week. Continue reading

festive holiday recipe #7: pumpkin spice caramels

pumpkin spice caramels scatter-crop

I have what you might call “a thing” for making caramels. The time and effort (which mostly consists of babysitting molten lava sugar) put into them makes them special, and homemade caramels taste so so SO much better than the store bought mass-produced kind. They also make the perfect gift.

There is a candy shop near my apartment that makes their own passionfruit and raspberry caramels, and it got me thinking about how to incorporate some fall-like flavors into a caramel situation. Continue reading

homemade oreos

stack 2-

I don’t really like oreos (although I do love a good oreo pie crust). Maybe it stems from the fact that they’re full of chemicals and icky sweet, or from back in the day when I worked at Coldstone and had to hammer them to a pulp with a metal spade on a marble slab. If you ever scraped the spade against the marble too hard, it made the most horrendous screeching sound.

I like the idea of oreos, though. I mean, who doesn’t like a good sandwich cookie? Sandwiches are where its at (of the cookie variety, or otherwise). Continue reading